# 4 lb. (1.80kg) boned leg of lamb
# 12 corn cobs, cut into 6 pieces
# 1 large pineapple
# 14 medium onions, finely chopped
# 8 tablespoons fresh basil leaves, chopped
# 8 tablespoons vegetable oil
# half a pint (285ml) red wine
# 4 cloves of garlic, crushed
# salt and ground black pepper

Procedures :
# Cut the lamb into 1 inch (2.5cm) cubes # Cut the pineapple into 1 inch (2.5cm) cubes # Mix together the rest of the ingredients, apart from the corn and pineapple. to form a marinade # Place the meat in a bowl, add the marinade, then cover and leave in a fridge for at least 10 hours # Thread the pieces of corn, lamb and pineapple onto skewers # Reserve the marinade # Cook on a hot barbecue for 10-15 minutes, brushing with the reserved marinade
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Category : Barbecue